Pickled Red Onions - A Fridge Essential

These little tangy bad boys will take your meals from "meh" to "bloody hell, that’s good!" in seconds. These pickled red onions take minutes to make and will lift any dish they touch.

Quick Pickled Red Onions

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Pickled Red Onion Recipe

Ingredients:

• 500g red onions, finely sliced

• 1.5 tbsp sugar

• 2 tbsp maldon (or any flakey sea salt)

• 2 bay leaves

• 350ml red wine vinegar

• 950ml glass jar

Method:

1. Grab your red onions and slice them as thin as your patience allows.

2. Chuck them into a big bowl, then add the sugar and salt. Now, get your hands in there and give them a good, aggressive squeeze. Really work it – you want them to soften up and release their juices. Repeat this process three times until they look a bit shrivelled. Let them sit for 5 minutes.

3. Transfer the onions to your glass jar, tuck in the bay leaves, and drown them in red wine vinegar.

4. Seal the jar, give it a shake, and store in the fridge. You can eat them straight away, but like many things (imo) they get better with age.

Goes Well With:

• Dolloped onto dhals and curries with a swirl of yoghurt to break through the richness

• Perched atop a jacket potato or sweet potato for a bit of zing

• Basically, any rich, savoury dish that needs a little something somethang

They’ll last a couple of weeks in the fridge, though they’ll likely disappear much faster. Get Pickling folks!